Effect of pH on properties of wheat gluten and soy protein isolate films

Gennadios, Aristippos; Brandenburg, Alice H.; Weller, Curtis L.; Testin, Robert F.

doi:10.1021/jf00035a006

Cited by 325 publications

(316 citation statements)

References 19 publications

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“…Table 3 shows that films prepared with glutens from semi-hard wheat flours (EMBRAPA 22 and EMBRAPA 42) and low concentrations of glycerol had greater tensile strength (7.80 and 10.89MPa, respectively) than films from other wheat flours (2.00 and 3.71MPa for Trigo BR 23 and EMBRAPA 119, respectively), vital gluten (2.36MPa) and gluten:glycerol (2.5:1) films from GENNADIOS et al ( [14]; 2.60MPa), showing that films from this wheat flour had better tensile strength than the other films. The films from one of the semi-hard wheat flours (EMBRAPA 42) showed a higher percent elongation at break (184.20%) when compared to the films from the other Brazilian wheat flours (2.21-25.50%).…”

Section: -Mechanical Propertiesmentioning

confidence: 95%

“…The use of proteins for the preparation of edible films has been increased in the past decade [14,37]. They show advantageous properties in the preparation of biofilms due to their ability to form networks which improves the barrier properties of the films.…”

Section: -Introductionmentioning

confidence: 99%

“…Biodegradable and edible films from wheat proteins are useful in food packaging provided they are flexible, strong, heat sealable, and relatively transparent [36]. The mechanical and barrier properties of wheat gluten films have been studied [9,14,18]. An edible wheat gluten film was developed and the effects of gluten and ethanol concentrations and pH of the film-forming solution on various film properties, were evaluated [17].…”

Section: -Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu¹,

Grosso²

2003

Ciênc. Tecnol. Aliment.

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Section: -Mechanical Propertiesmentioning

confidence: 95%

Section: -Introductionmentioning

confidence: 99%

Section: -Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu¹,

Grosso²

2003

Ciênc. Tecnol. Aliment.

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“…Soy protein-based films formed on the surface of heated soymilk have traditionally been prepared in the Far East (Gennadios et al, 1994a). Also, free-standing soy protein films can be formed by casting Gennadios et al, 1993), extrusion (Naga et al, 1996), spinning in a coagulating buffer (Rampon et al, 1999), or thermal compaction (Cunningham et al, 1999;Ogale et al, 2000). Plasticizers, typically glycerin and/or sorbitol are added to soy protein films to impart flexibility (Gennadios et al, 1994a).…”

Section: Introductionmentioning

confidence: 99%

Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate

Rhim

Gennadios

Weller

et al. 2002

Industrial Crops and Products

Self Cite

105

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The manufacture of edible/biodegradable films or coatings can potentially add value to soy protein. This study was conducted to determine the effect of sodium dodecyl sulfate (SDS) on selected physical properties of glycerin-plasticized soy protein isolate (SPI) films. Films were cast from heated (70 °C for 20 min), alkaline (pH 10) aqueous solutions of SPI (5 g/100 ml water), glycerin (50% w/w of SPI), and SDS (0, 5, 10, 20, 30, or 40% w/w of SPI). Tensile strength (TS), elongation at break (E), moisture content (MC), total soluble matter (TSM), water vapor permeability (WVP), and color values (L, a, and b) were determined after conditioning film specimens at 25 °C and 50% relative humidity (RH) for 2 days. SDS reduced (P < 0.05) film TS by as much as 43% for films with 40% SDS (6.2 vs. 10.9 MPa for control SPI films). In contrast, film E increased (P < 0.05) notably with addition of SDS even at 5%. Films with SDS had smaller (P < 0.05) MC and larger (P < 0.05) TSM values than control SPI films. Films containing 10% or more SDS had lower WVP values than control SPI films by as much as 50%. Increased yellowness, evidenced by greater (P < 0.05) + b color values, was noted for films with high amounts (20, 30, or 40%) of SDS. Changes in tensile, solubility, and water vapor barrier properties of SPI films due to the addition of SDS were largely attributed to disruption of hydrophobic associations among neighboring protein molecules as the non-polar portions of the SDS molecules attached onto hydrophobic amino acid residues within the film structure. It was demonstrated that adding anionic surfactant SDS to film-forming solutions prior to casting could greatly modify the properties of SPI films. In particular, SDS improved the water vapor barrier ability and the extendibility of SPI films, both desirable attributes when assessing the potential of such films for packaging applications.

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“…A solução de cobertura foi preparada seguindo-se a metodologia de GENNADIOS et al [8], com algumas modificações: 10,78g de concentrado protéico de soro de leite (CPSL) (8% de proteína), 3,5g de glicerol, completado para 100g de água (p/p). A solução foi homogeneizada até a completa dissolução e submersa em água a 90ºC por 30 minutos.…”

Section: -Cobertura Protéicaunclassified

Perfil de textura e umidade espremível de géis do albume de ovos recobertos com soro de leite

Alleoni¹,

Antunes²

2005

Ciênc. Tecnol. Aliment.

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Effect of pH on properties of wheat gluten and soy protein isolate films

Cited by 325 publications

References 19 publications

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate

Perfil de textura e umidade espremível de géis do albume de ovos recobertos com soro de leite

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